Product > Food Enzyme > Fungal α-Amylase

Fungal α-Amylase

KDN Fungal α-Amylase is produced by the controlled fermentation of Aspergillus oryzal. It is mainly used in baking, the production of beer and high malt syrup, etc.

Appearance: Light yellow powder.  

Enzyme Activity: 100,000 U/g.

pH: effective at pH 4.5-6.0, optimum at pH 4.8-5.5.

Temperature: effective at 35-65°C, optimum at 60°C.

Usage & Dosage

1. For maltose syrup processing, fungal alpha-amylase is mainly used in the production of syrup of maltose content54%. The dosage is 0.02-0.07 kg/t dry basis at pH 4.8-6.0 and 58-60℃ for 6-30 hours.

2. In the beer industry, fungal alpha-amylase can increase the fermentation degree and the level of residual sugar and avoid cold muddy (chill haze) in saccharification and fermentation stages. 0.1-0.3 kg/t dry basis in saccharification stage can increase fermentation degree, 0.002-0.004 kg/t dry basis can avoid cold muddy (chill haze), and 0.02-0.1 g/t dry basis can improve the level of residual sugar.

3. For bread and steamed bun making, the action of fungal alpha-amylase can release fermentable sugars for baker's yeasts, increase the gas holding capacity of the dough and finally help secure higher volumes and better crumb structure of the bread. 0.002-0.01 kg/t flour (based on 100,000 U/g) is recommended. Best effects can be achieved when amylase is used in combination with xylanase.


Packaged in woven bags, 25 kg/bag; or packaged according to customer requests.


Store in cool, dry and shady conditions with the bag sealed when the product is not in use.
Shelf Life
Minimum 12 months from the production date in original packages at 25℃.


Although KDN Fungal Amylase is non-toxic and biodegradable, unnecessary contact with the product shall be avoided. Long-term exposure to this product shall be forbidden for those who are particularly sensitive to it. Wash hands thoroughly with soap and warm water after handling. Keep out of reach of children.

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